Slow Cooker Chipotle Chicken And Pintos With Spanish Rice Recipes

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

SLOW-COOKER SPICY CHIPOTLE CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook until each piece is evenly browned on both sides, turning once. Transfer chicken to slow cooker sprayed with cooking spray.
• Sprinkle with seasoning mix, garlic powder and cumin. Add onions and peppers; cover with lid. Cook on HIGH 5 hours or until chicken is done (165°F).
• Transfer chicken to platter. Carefully ladle liquid from slow cooker into 1-qt. glass measuring cup. Add enough boiling water to reserved liquid to measure 1 qt. (4 cups). Return liquid to slow cooker. Add rice; stir. Cover; let stand 5 min. Fluff rice with fork. Serve with chicken.

SLOW COOKER CHIPOTLE CHICKEN CHILI

Steps:

• Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
• Peel sweet potato and chop into ½-inch pieces.
• Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
• When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
• Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.

CHIPOTLE CHICKEN WITH SPANISH RICE

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

CHIPOTLE SPANISH RICE

Steps:

• Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
• Cook until tender and slightly golden.
• Add rice, stir fry for about one minute.
• Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
• Allow to sit undisturbed for 5 minutes.
• Fluff with a fork and serve garnished with cilantro leaves if using.

CROCK POT CHIPOTLE CHICKEN AND PINTOS

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
• Cover and cook on low heat setting 8-10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1-1/4 cups chicken mixture over 1/2 cup rice.
• Sprinkle with cilantro.

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

SLOW COOKED CHIPOTLE CHICKEN

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.